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In a medium-sized saucepan, combine sugar, flour, and salt and whisk until well combined. 1 cup (200 g) granulated sugar, 5 Tablespoons (40 g) all-purpose flour, ¼ teaspoon salt. While whisking, gradually pour in milk and whisk until mixture is smooth. Turn stovetop heat to medium. 1 cup (236 ml) whole milk.
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Instructions. Preheat the oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round cake pans, tapping out the excess flour. Alternatively, grease the tins with cooking spray and line the bottoms with parchment paper.
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Remove from the heat and mix in the vanilla extract. Allow the mixture to cool fully, stirring occasionally. Whip the butter and sugar in the bowl of a stand mixer for 5 minutes, or until pale and fluffy. Whip the cooled milk mixture until white and fluffy, approximately 3-4 minutes; leave aside.
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Instructions. Step 1. Bake the cake mix in a 13* 9-inch pan at 325°F, following the package instructions, to prevent the cake from rising. Step 2. After the cake is done baking, let it cool completely, then use a stand mixer to beat the butter, Crisco, sugar, vanilla, and evaporated milk for about 15 minutes. Step 3.
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Cool cake completely in baking dish on a wire rack. In a stand mixer bowl place shortening and butter. Cream together for 2-3 minutes until combined. Add in sugar, vanilla, and evaporated milk. Beat on setting 2 or 4 for 8-10 minutes until light and creamy. Spread filling over cooled cake evenly.
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Preheat the oven to 350°F. Spray a 9×13 baking dish with baking spray, set aside. Place the chocolate chips in a medium-sized bowl. Warm the milk in the microwave until it reaches 180-190°F, watch it carefully. Pour hot milk over the chocolate chips and let it sit for 5 minutes.
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Preheat the oven to 350°F. Spray 2, 8-inch x 3-inch round cake pans with nonstick cooking spray. (8-inch cake pans with shorter sides may cause an overflow in your oven.) Set aside. To the bowl of a stand mixer, add the flour, sugar, cocoa, baking soda, baking powder, and salt. Mix to combine.
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Cake. Preheat the oven to 350 degrees Fahrenheit. Spray two 8-inch round cake pans with cooking spray. Add parchment rounds to the bottom of the pans and spray the parchment with cooking spray. Set aside. In a large bowl whisk together the vegetable oil, warm coffee, eggs, and vanilla until combined.
Ding Dong Cake
Arrange a rack in the middle of the oven and heat the oven to 350ºF. Coat 2 (9-inch) round cake pans with cooking spray. Dust with all-purpose flour and line the bottom of each with a parchment paper round. Place 3/4 cup natural cocoa powder in a medium bowl, add 1 cup hot brewed coffee, and whisk to combine.
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Remove from heat and add vanilla. Press a plastic wrap to the surface and allow to cool completely. Cream the butter and sugar together on medium speed, until light and fluffy, about 8 minutes. Add the cooled milk mixture and beat until light and fluffy, about 5 minutes.
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While the oven is warming up, get out two 2 9 inch cake pans and spray with cooking spray. Step 2. Combine the dry ingredients. You will need a medium size mixing bowl. Add the flour, cocoa, baking soda, baking powder and salt. Step 3. Get out a separate bowl and beat the butter and sugar together.
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Bake the Cake. Get Ready to Bake: Preheat oven to 350°F/180°C (160°C fan oven), grease and line two 8" round baking pans with parchment paper (I like these pre-cut parchment circles) and set aside. Mix Dry Ingredients: Combine flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl, and set aside.
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Instructions. Bake the cake mix according to package directions using a 13×9 inch pan at 325°F. The lower temperature will help prevent the cake from doming. Let the cake cool completely. Once the cake is cool, beat the butter, crisco, sugar, vanilla, and evaporated milk in a stand mixer on high for 15 minutes.
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Place flat cake on top of a cake stand. To prepare filling, place butter, marshmallow cream and vanilla into a large mixing bowl or stand mixer. Beat until smooth and well combined. Place most of filling on cake that's on the cake stand. Spread evenly, leaving a 1 inch border. Carefully top with second cake layer.
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Turn out of pan and cool completely before filling and frosting. Prepare the creme filling. In a stand mixer, beat 1 1/2 cups of the powdered sugar, shortening, butter, and salt until smooth and fluffy. In a separate bowl, combine the remaining 1/2 cup powdered sugar, meringue powder, water, and vanilla extract.
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Instructions. Step 1. Bake the cake mix in a 13* 9-inch pan at 325°F, following the package instructions, to prevent the cake from rising. Step 2. After the cake is done baking, let it cool completely, then use a stand mixer to beat the butter, Crisco, sugar, vanilla, and evaporated milk for about 15 minutes. Step 3.
